Grilled Tuna with Red Quinoa Risotto

Grilled Tuna with Red Quinoa Risotto

Makes 4
Prep 15 m
Cook 23 m
Grill 6 m

Ingredients

Directions

  1. 1 of 4 In a medium-size saucepan heat oil over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in quinoa, broth and 1/4 teaspoon of the salt. Bring to boil; reduce heat to medium-low and simmer, covered, for 17 to 18 minutes until liquid is absorbed and quinoa is tender. Stir in asparagus during last 5 minutes of cooking time. Add an additional 1/4 cup water if quinoa becomes too dry. Let stand, covered, 5 minutes.
  2. 2 of 4 Just before serving, stir Parmesan and butter into quinoa.
  3. 3 of 4 Meanwhile, heat a grill pan over medium-high heat; lightly grease. Season tuna with remaining 1/8 teaspoon salt, Italian seasoning and black pepper. Grill for 2 to 3 minutes per side for medium-rare.
  4. 4 of 4 Cut each piece of tuna into 2 servings and serve over quinoa risotto.
Nutrition Information for Grilled Tuna with Red Quinoa Risotto
Servings Per Recipe: 4
Per Serving: 494 kcal cal., 44 g pro., 44 g carb., 16 g Fat, total, 89 mg chol., 6 g sat. fat, 5 g fiber, 770 mg sodium
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Printed from FamilyCircle.com 09/18/2018